Char the bell pepper and jalapeño pepper on a grill or stovetop burner, then place in a paper bag. When cool, peel, seed and dice and set aside. Sauté the onion 3 to 4 minutes in 2 teaspoons of the olice oil. Cool.

Drop the rock shrimp into boiling water and cook for 2 minutes, then remove and plunge the shrimp into an ice bath. Drain and pat dry.